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I am having, for the first time in YEARS, my venison stew! :)
*bounces around all happy like*
*bounces around all happy like*
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YOU DIDN"T TELL ME THAT WHOLEFOODS SELLS *VENISON*! :) :) :)
Organic vegetarian sloppy-joes == BAD. And while there was a slight resemblance to chili, adding beans to it did NOT help matters any, though part of that is 'cause I hadn't noticed that these particular beens were provided in a ham broth rather than your normal water or oil. Blah. That so did not mix well. As soon as it cools, I'm tossing the whole batch out and trying this lunch thing again....
The little coincidences in life are quite amusing. In line with my current thoughts on diet, I was looking for an alternative to refined sugar in my diet. Honey is quite good, but is not suitable for every recipe IMO. I think I found a replacement, though, and in the process got something of a tacit endorsement for this line of thinking.
"Sugar in the Raw: Natural Cane Turbinado Sugar from Hawaii". Apparently our local Walmart sells it. (I learned this while doing an inventory there. We get an hour for lunch there, double what we get anywhere else, so I spent some time exploring what they sell in their grocery section after I finished eating.) The box also listed a website, http://www.sugarintheraw.com
Now, I know it's not too surprising that a sugarcane product would come from Hawaii, but the coincidence of it actually being on the label that way, given both my Huna studies and which individuals I tend to most associate with the idea of changing/improving my diet, gives it a rather interesting significance for me.
I'm also doing more reading on the subject of diet. Archiving links here, for those who are interested:
1. http://www.chekinstitute.com/articles.cfm?select=42
2. http://www.mercola.com/2005/feb/16/organic_food.htm
3. http://news.bbc.co.uk/2/hi/health/2814253.stm
4. http://news.bbc.co.uk/1/hi/health/568386.stm
5. http://www.newstarget.com/005547.html
6. http://www.annecollins.com/lactose-in-processed-foods.htm <- Lactose being in products specifically marketed as nondairy is of especial interest.
7. http://www.kidsregen.org/families/family.php?section=famFeature&status=1
8. http://www.newint.org/issue135/keynote.htm
9. http://www.npr.org/templates/story/story.php?storyId=4185366
10. http://www.columbia.edu/cu/record/archives/vol21/vol21_iss17/record2117.22.html
11. http://www.dailytimes.com.pk/default.asp?page=story_7-3-2003_pg7_14
It also occurs to me that a move towards non-processed food (also commonly known as slow foods, or whole foods, and closely connected with the organic food movement) might be nicely complimented by the practice of growing one's food when possible. For this, I am reminded of some old research I did on the subject of sustainable development which led me to the practice of Square Foot Gardening. Reference links below:
1. http://www.squarefootgardening.com/
2. http://www.hdra.org.uk/organicgardening/gh_sqft.htm
3. http://www.squarefootgardening.org.uk/
4. http://www.annwn.com/garden/squarefoot.shtml
5. http://www.farmerbrown.org/sqft.html
6. http://www.mnsi.net/~jhlavac/gardening/squarefoot.htm
I may at some point adapt the concept of square foot gardening for a windowsill garden or something similar for a future apartment. It would have the benefits of providing food (I would grow fruits and vegetables primarily) at little cost, reducing our grocery bill, and also be rather enjoyable and attractive... plants of any sort tend to enliven a living area with their presence, energies, and aromas.
"Sugar in the Raw: Natural Cane Turbinado Sugar from Hawaii". Apparently our local Walmart sells it. (I learned this while doing an inventory there. We get an hour for lunch there, double what we get anywhere else, so I spent some time exploring what they sell in their grocery section after I finished eating.) The box also listed a website, http://www.sugarintheraw.com
Now, I know it's not too surprising that a sugarcane product would come from Hawaii, but the coincidence of it actually being on the label that way, given both my Huna studies and which individuals I tend to most associate with the idea of changing/improving my diet, gives it a rather interesting significance for me.
I'm also doing more reading on the subject of diet. Archiving links here, for those who are interested:
1. http://www.chekinstitute.com/articles.cfm?select=42
2. http://www.mercola.com/2005/feb/16/organic_food.htm
3. http://news.bbc.co.uk/2/hi/health/2814253.stm
4. http://news.bbc.co.uk/1/hi/health/568386.stm
5. http://www.newstarget.com/005547.html
6. http://www.annecollins.com/lactose-in-processed-foods.htm <- Lactose being in products specifically marketed as nondairy is of especial interest.
7. http://www.kidsregen.org/families/family.php?section=famFeature&status=1
8. http://www.newint.org/issue135/keynote.htm
9. http://www.npr.org/templates/story/story.php?storyId=4185366
10. http://www.columbia.edu/cu/record/archives/vol21/vol21_iss17/record2117.22.html
11. http://www.dailytimes.com.pk/default.asp?page=story_7-3-2003_pg7_14
It also occurs to me that a move towards non-processed food (also commonly known as slow foods, or whole foods, and closely connected with the organic food movement) might be nicely complimented by the practice of growing one's food when possible. For this, I am reminded of some old research I did on the subject of sustainable development which led me to the practice of Square Foot Gardening. Reference links below:
1. http://www.squarefootgardening.com/
2. http://www.hdra.org.uk/organicgardening/gh_sqft.htm
3. http://www.squarefootgardening.org.uk/
4. http://www.annwn.com/garden/squarefoot.shtml
5. http://www.farmerbrown.org/sqft.html
6. http://www.mnsi.net/~jhlavac/gardening/squarefoot.htm
I may at some point adapt the concept of square foot gardening for a windowsill garden or something similar for a future apartment. It would have the benefits of providing food (I would grow fruits and vegetables primarily) at little cost, reducing our grocery bill, and also be rather enjoyable and attractive... plants of any sort tend to enliven a living area with their presence, energies, and aromas.
Found some interesting information on soy and some other products common to processed foods: http://www.rmhiherbal.org/review/2000-4.html#mar Don't know yet how much of this information is accurate, need to review it further and check its sources, but at the very least it is highly thought provoking and seems to draw some of the same conclusions my intuition has led me to.
( And now, as requested, the information on the negative effects of low energy levels (possibly associated with diet) from Huna )
( And now, as requested, the information on the negative effects of low energy levels (possibly associated with diet) from Huna )
I'm kind of getting pissed because of my new sensitivity to the energies of the foods I'm consuming. I was very thirsty this afternoon, after working much of the day in the sun inventorying the garden center of a Lowes. We stopped at Sheetz, so not having a lot of time I grabbed the first healthy-looking drink I saw that I knew I liked.
From the first sip, I knew something was wrong.
Sure enough, I looked at the ingredients list. High Fructose Corn syrup. In a Sobe Dragon, a supposedly healthy drink.
I was so thirsty I drank the rest, but I couldn't enjoy it. The taste and the energy were both so off.
I really need to be more careful about what I buy in stores, I think. Sadly I didn't have time to be discriminating enough today, but I'll definitely take that as a lesson and keep in mind Sobe as a drink that no longer has my trust.
From the first sip, I knew something was wrong.
Sure enough, I looked at the ingredients list. High Fructose Corn syrup. In a Sobe Dragon, a supposedly healthy drink.
I was so thirsty I drank the rest, but I couldn't enjoy it. The taste and the energy were both so off.
I really need to be more careful about what I buy in stores, I think. Sadly I didn't have time to be discriminating enough today, but I'll definitely take that as a lesson and keep in mind Sobe as a drink that no longer has my trust.
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I have in front of me a container of Edy's Grand Ice Cream: Double Fudge Brownie: "All Natural Flavors"
Ingredients: Milk, Cream, Skim Milk, Fudge Swirl (sugar, skim milk, corn syrup, cream, water, cocoa processed with alkali, bitter chocolate, modified tapioca starch, sodium alginate, natural flavor, salt.), sugar, chocolate brownie pieces (sugar, wheat flower, soybean oil, eggs, cocoa processed wtih alkali, corn syrup, water, natural flavor, salt, soy lecithin, xanthan bum), corn syrup, cocoa processed with alkali, cellulose gum, mono and diglycerides, guar gum, carrageenan, dextrose.
Now, comparing the ingredients in here to the ingredients for making home made ice cream, I have to say.... what the FUCK?
The soy products are an easy first thing to focus on... I know someone very allergic to it, and I also am pretty familiar with what soy is. My main thought here is "Why is this even in my ice cream? It's not a diet ice cream, what purpose does the soy in this serve? How exactly does it affect my body, even though I am not allergic to it?"
Corn syrup is next. I know high fructose corn syrup has been linked to both obesity and Alzheimer's. This is just regular corn syrup, but again, is it really necessary? I don't remember using corn syrup when I've made brownies or fudge, and certainly it's not necessary to make regular ice cream. Why is it here?
Many of the other ingredients on here I'm not even familiar with off the top of my head. I know very little about them or the effects they have on a human body, much less my own body in particular. This seems normal, because I have grown up with such processed foods and artificial ingredients for most of my life, but when you get right down to it... is it?
It makes me really think about simpler days, when people didn't buy complete meals to reheat at home so much as the ingredients to make them "from scratch". I think we had more control back then over exactly what was going into our bodies. And I'm strongly considering that as an ideal model to return to in planning my own meals. Just buying the raw ingredients and preparing foods myself might take longer, but I'd have much more control over exactly what was going into my body, and I tend to think in the long run it would be healthier as well.
Ingredients: Milk, Cream, Skim Milk, Fudge Swirl (sugar, skim milk, corn syrup, cream, water, cocoa processed with alkali, bitter chocolate, modified tapioca starch, sodium alginate, natural flavor, salt.), sugar, chocolate brownie pieces (sugar, wheat flower, soybean oil, eggs, cocoa processed wtih alkali, corn syrup, water, natural flavor, salt, soy lecithin, xanthan bum), corn syrup, cocoa processed with alkali, cellulose gum, mono and diglycerides, guar gum, carrageenan, dextrose.
Now, comparing the ingredients in here to the ingredients for making home made ice cream, I have to say.... what the FUCK?
The soy products are an easy first thing to focus on... I know someone very allergic to it, and I also am pretty familiar with what soy is. My main thought here is "Why is this even in my ice cream? It's not a diet ice cream, what purpose does the soy in this serve? How exactly does it affect my body, even though I am not allergic to it?"
Corn syrup is next. I know high fructose corn syrup has been linked to both obesity and Alzheimer's. This is just regular corn syrup, but again, is it really necessary? I don't remember using corn syrup when I've made brownies or fudge, and certainly it's not necessary to make regular ice cream. Why is it here?
Many of the other ingredients on here I'm not even familiar with off the top of my head. I know very little about them or the effects they have on a human body, much less my own body in particular. This seems normal, because I have grown up with such processed foods and artificial ingredients for most of my life, but when you get right down to it... is it?
It makes me really think about simpler days, when people didn't buy complete meals to reheat at home so much as the ingredients to make them "from scratch". I think we had more control back then over exactly what was going into our bodies. And I'm strongly considering that as an ideal model to return to in planning my own meals. Just buying the raw ingredients and preparing foods myself might take longer, but I'd have much more control over exactly what was going into my body, and I tend to think in the long run it would be healthier as well.
In the spirit of providing alternatives to highly processed and preserved foods, I was reminded tonight of an experience when I was young of making home-made ice-cream. After a brief search, I've found several variations of the method I used, and have decided to share them here. I can say from childhood experience that the method involving coffee cans definitely works. I believe the method involving ziplock bags would also work, but have not yet tried that version.
It's interesting to note that this would allow one to make much more healthy ice-cream than modern ice-cream, without processing and with greater control over the ingredients. No more corn syrup unless you choose to add it. No soy lecithin. You get the idea. This could be especially helpful to those with allergies. (And Ri, your dad may possibly have the most empty coffee cans of anyone I know, so you'd be very set for doing this if you were so inclined. ;-))
( Instructions behind cut-tag for space )
It's interesting to note that this would allow one to make much more healthy ice-cream than modern ice-cream, without processing and with greater control over the ingredients. No more corn syrup unless you choose to add it. No soy lecithin. You get the idea. This could be especially helpful to those with allergies. (And Ri, your dad may possibly have the most empty coffee cans of anyone I know, so you'd be very set for doing this if you were so inclined. ;-))
( Instructions behind cut-tag for space )
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I consider myself something of a kitchen mage... always have, even before I Awakened to being otherkin. I try to add energy and intent to the things I'm cooking, and charging food items with beneficial energies has often been a practice of mine. Even if just to try to enhance the flavor.
Recently, though, I've started paying a bit more attention to the energies of the foods I'm eating themselves. I'm finding some interesting correlations.
1) Processed foods seem to have uniformly less energy than the same foods made from scratch by hand would have. Still need to test this observation more, but it seems to bear out. I have a device for making pasta from eggs and flour that I really need to test out, I think they would have significantly more energy than their manufactured counterparts.
2) Foods with large quantities of preservatives and unpronounceable ingredients seem to have less energy than foods that are more organic/natural.
3) Foods cooked in a microwave generally have less energy than those cooked using more conventional means.
4) Energy and taste often seem to correlate. Potatoes baked in an oven are much more flavorful than potatoes baked in a microwave, and have much more energy as well. There is also a difference in texture that is more difficult to quantify, but certainly present.
I find this all very interesting, as one of the theories of Huna is that a certain degree of vital force is created in the body by the Low Self, from a combination of breath and digestion, similar to how blood-sugar in the body is burned. I am given to wonder if a conscious effort to avoid lower-energy/more artificial foods and to give up the quick prep time a microwave affords would increase the reserves of energy naturally present in my body, perhaps even increase my capacity to hold such energies. This might make me a more effective Reiki healer...
Not certain yet, but something I'm going to take into consideration and continue to test as opportunity presents itself.
It's also interesting to note that Huna theory describes symptoms such as psychosis and depression for those whose natural reserves of vital force fall too low, even if they are physically healthy. I wonder if this trend towards processed foods and microwave preparation is contributing to the mental unrest of modern society....
Food for thought, in any case. ;-)
Recently, though, I've started paying a bit more attention to the energies of the foods I'm eating themselves. I'm finding some interesting correlations.
1) Processed foods seem to have uniformly less energy than the same foods made from scratch by hand would have. Still need to test this observation more, but it seems to bear out. I have a device for making pasta from eggs and flour that I really need to test out, I think they would have significantly more energy than their manufactured counterparts.
2) Foods with large quantities of preservatives and unpronounceable ingredients seem to have less energy than foods that are more organic/natural.
3) Foods cooked in a microwave generally have less energy than those cooked using more conventional means.
4) Energy and taste often seem to correlate. Potatoes baked in an oven are much more flavorful than potatoes baked in a microwave, and have much more energy as well. There is also a difference in texture that is more difficult to quantify, but certainly present.
I find this all very interesting, as one of the theories of Huna is that a certain degree of vital force is created in the body by the Low Self, from a combination of breath and digestion, similar to how blood-sugar in the body is burned. I am given to wonder if a conscious effort to avoid lower-energy/more artificial foods and to give up the quick prep time a microwave affords would increase the reserves of energy naturally present in my body, perhaps even increase my capacity to hold such energies. This might make me a more effective Reiki healer...
Not certain yet, but something I'm going to take into consideration and continue to test as opportunity presents itself.
It's also interesting to note that Huna theory describes symptoms such as psychosis and depression for those whose natural reserves of vital force fall too low, even if they are physically healthy. I wonder if this trend towards processed foods and microwave preparation is contributing to the mental unrest of modern society....
Food for thought, in any case. ;-)
Tags:
- cooking,
- diet,
- food,
- huna,
- kitchen magic